1. salt 36 grams, sugar 65438+ chicken essence 02 grams, white pepper 6 grams, star anise powder 4 grams, geranium powder 4 grams, fennel powder 4 grams, angelica powder 5 grams, Alpinia officinarum powder 5 grams, mix well into spice powder for use.

Second, take the slaughtered young pigeon, chop off the head, neck, claws, wing tips and buttocks, take out the internal organs, peel off the pigeon skin, and cut two knives at the pigeon chest. First, take a little spice powder and rub it at the knife edge to taste. After the treatment, put the squab into the basin, pour the remaining spice powder, and rub the pigeon body 15 minutes. When the fragrance fully penetrates into the pigeon meat, wrap the pigeon with three layers of vegetation paper and dip the sauce evenly on the surface for later use.

3. Ignite solid alcohol and put it into charcoal for burning. When the charcoal burns red, knock it into blocks of the same size with a shovel. First, spread a small amount of charcoal on the bottom of the stainless steel barrel, put the squab belly up, then spread a layer of hot charcoal as quickly as possible, and then cover it with a layer of wet charcoal, and simmer for 10- 13 minutes. Take out the squab, let it cool, put it in a fresh-keeping box, wrap it with wrapping paper and put it in the refrigerator for later use.

4. Take out the squab, remove the wrapping paper, heat it in a microwave oven for 2 minutes, brush a layer of sauce on the surface, put it in a grill and bake it on a charcoal stove for 2 minutes, then take it out and serve it on a plate.

I. Precautions for Roasting Pigeons

1, when curing pigeons, you can puncture some holes in the squab to facilitate the taste. Usually tied inside, so as not to affect the fortune teller. Remember to wipe the marinade inside and out when pickling.

2. Brush the juice with honey several times, and the roasted squab will be more beautiful.

3. It is particularly emphasized that this method is only suitable for young pigeons, and the roasted old pigeon meat can't be eaten.

Second, the nutritional value of squab

First of all, the meat inside is rich in calcium and iron, so it can play a very good role in supplementing calcium and blood, which can help people's growth and development. Moreover, the pigeon's liver can effectively regulate its own cholesterol, and its own blood sugar and blood pressure have a good lowering effect. In addition, eating pigeon meat often can effectively prevent people from showing symptoms of hair loss. But also has a good effect on improving girls' skin, which can make women's skin smoother and more elastic.

reference data

Roasted pigeon-Baidu encyclopedia